Loch Duart Salmon Fillet and Glamis Asparagus with Chive & Lovage Sauce


  • 4 salmon fillet portions
  • 2 bunches asparagus
  • 2 shallots
  • 1 glass white wine
  • 100ml double cream
  • Small bunch of chopped chives
  • Small bunch of chopped lovage
  • Juice of ½ Lemon
  • 100g unsalted butter


Chop the shallots, place in a pan with white wine & boil to reduce liquid by two thirds. Add 100ml of cream and bring back to the boil. Whisk in approx 100g diced cold butter & strain through fine sieve into a clean saucepan. Add chives, lovage and lemon juice and set aside.

Blanch the Asparagus in boiling salted water.

Heat a non stick frying pan and cook the salmon for 2-3 minutes each side & season with salt & pepper.

Warm through the sauce – do not boil.

Place asparagus onto serving plate. Place salmon on top of asparagus and spoon sauce around.

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Serves: 4